This eggless salad sandwich is essentially just like the original but better! That’s because it’s made with one of my favorite ingredients… tofu!
Oh lord, please give tofu a real chance if you haven’t. Unless you have an allergy, you can enjoy this versatile ingredient and rid your life of unhealthy eggs!
I’m a little passionate about plant-based eating after watching What The Health, a new documentary revealing the insane practices of the animal agriculture industry and the supposed health care industry in America.
This is not a sponsored post, I’m just all riled up again about eating vegan! PLEASE watch this film if you haven’t moved from omni or vegetarian living yet… please?! Okay… that’s too much talking for this blog… here’s the delicious recipe for you!
eggless salad sandwich
This eggless sandwich filling is rich, creamy, tangy and perfect to pack in protein at lunch!
Ingredients
eggless salad
- 2 C crumbled medium-firm tofu
- 2 green onions, finely chopped
- 1/2 C finely chopped celery
- 1 garlic clove, minced
- 2 tbsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cayenne (optional or to taste)
- 1 tsp dijon mustard
- 1/3 C vegan mayonnaise
- sea salt & ground black pepper, to taste
- kala namak/black salt (optional)
sandwich
- 4 C kale, stemmed and ribboned
- squeeze lemon juice
- pinch sea salt
- 8 slices sprouted bread
- 1 tomato, sliced
- 1/2 an English cucumber, ribboned or thinly sliced
- 4 tbsp vegan mayonnaise
Instructions
- Combine all the eggless salad ingredients together in a bowl. Refrigerate and consume within 5 days.
-
Stack this sandwich however you please, but I added massaged kale with lemon juice and sea salt. I also added sliced tomato, ribboned cucumber, extra vegan mayonnaise, and piled it all between lightly toasted sprouted grain bread.
Recipe Notes
If your tofu is especially watery, squeeze out excess water through a sieve or nut milk bag. It doesn’t need to be completely dried out but if there’s too much water, definitely strain some out.
14 thoughts on “eggless salad sandwich”
Hi Lauren,
I made this recipe and unfortunately, it lacked a lot of flavor. I had to add about 2-3 extra tablespoons of nurtritional yeast, 2 teaspoons of smoked paprika, and 2t of mustard. The black salt was very likely a key component to the recipe, but its difficult to come across. Thanks for the creativity, the dish was great once we added the extras.
hmmm that’s weird. I thought it was quite flavorful, while still remaining fresh kinda like eggs. Egg salad really isn’t overly seasoned!
I agree egg salad isn’t overly seasoned. However, when I made this the end result still tasted like tofu. Maybe it was the brand of tofu I used or the fact that I didn’t use black salt, because its hard to find. I do appreciate your videos and creativity! Thank you!
I saw this recipe last night and knew I would be making it for lunch today! I didn’t have all the ingredients so I went with a curry/cilantro version. I wrapped it in a tortilla with some spinach and was perfect! I just started my vegan journey a few weeks ago and I can’t tell you how important Hot For Food has been. Thank you!
I just made this for lunch and it was great! Also, I want to thank you for being one of the people who helped me have the courage to transition to a plant-based diet. I was an omnivore food blogger (of packed lunches, primarily) and I’m showing my followers my transition now. They’ll be seeing this eggless salad very soon.
The blog is up today! Thanks so much, Lauren, for making this adventure easier and tastier. http://foodfordissertating.blogspot.com/2017/06/lunchopolis-33.html
Nice version to a chickpea one. As for the post from a fan on lacking taste, black salt is da bomb and would affect taste and we use it as well in chickpea quiche-totally makes the item work! Another possible variable could be individual palates. For example, if someone still has a fair bit of salt in theit diet via salt or other foods, it may very well taste bland. Thank you Lauren for your comments on the documentary. We need your voice. You go girl. Cheers from the east coast of Canada.
I’ve been eating this EVERY single day since I happened across it about a week and a half ago. It’s delicious. I’ve been vegan for two years now and the only thing I ever have cravings for from my past days when I wasn’t vegan are EGGS! I’ll admit, I was skeptical about making this, but it is seriously one of the best things in the entire world. It gives me that feeling of food that I ate before, but none of the guilt. Thank you so much!
Omg this is so good! I have tried a few ”egg” salads recipes in the past and this one is the best! Kala namak salt is mandatory, it makes all the difference! And I didn’t put any cayenne. All recipe you make is excellent, thanks for sharing your magic.
This was INSANELY delicious. Egg salad sandwiches are my favourite lunch (Sorry coworkers) and giving up eggs was the part I was most worried about when considering going vegan. I didn’t have celery but I had some radishes, so I subbed them in, and had it with alfalfa sprouts instead of the other toppings. I LOVE this sandwich and will be making it over and over!!
For anyone having trouble finding the black salt, you can find it here in Canada – https://vegansupply.ca/products/shanis-seasoning-tofu-seasoning-2-dozen-egg-pack-48g (I used 2 tsp of this instead of the black salt, turmeric, nutritional yeast)
Thank you so much!
I forgot about black salt. I used all that you gave me for Mamma’s day. Sooo good!
oh yum! radish 😀 happy you liked this one. NO MORE EGGS!! haha
Really delicious! I added a bit more of the spices, and about doubled the celery just to suit my own personal tastes. I didn’t have black salt, and I didn’t notice its absence so I think you can do without if you don’t want to buy it.
Also I highly recommend adding dill pickle relish! I did that with half, and it was extremely tasty.